Justin Posted August 14, 2018 Share Posted August 14, 2018 (edited) Just making some chicken for lunches. Nothing fancy, 2 slices of lemon,( it is large chicken breast) touch of rape seed oil, 1/2 teaspoon garlic granules, half teaspoon ground pepper. 65 deg c 90 mins (other 3 chicken breast in the pack vacced with rapeseed oil, lemon slice and one with oil, lemon, and sprig of thyme for another time) Edited August 14, 2018 by Justin typos Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 Wow, looks and smells lovely, not browning on griddle as it it as it is for lunch or a salad. White meat is cool. I will cut it open once it has cooled to see how well it cooked through. Picture to follow Quote Link to comment Share on other sites More sharing options...
Justin Posted August 14, 2018 Author Share Posted August 14, 2018 (edited) OK Flavorful is lovely lemony chicken, but texture tender though i like it a bit more drier, Griddle for 2 minute and eating hot will help I think. Am happy with the first result but i might leave in bath for extra hour next time and see what difference it makes. May also try zip bag rather than vac pack too to see how that changes it. Maybe a smaller chicken breast will change it a bit too.. all to experiment with Edited January 15, 2020 by Justin Quote Link to comment Share on other sites More sharing options...
Wade Posted August 15, 2018 Share Posted August 15, 2018 Great work Justin. It is so important to experiment as that is how we all learn. A couple of things I found out early on is not to change too many things in one go as you then never know what it was that had the effect, and also to keep good notes so that you can recreate it again later. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2018 Author Share Posted August 16, 2018 Doing another one at 60 for 2 hours per my sous vide cookbook but it is confusing because some say 60 some say 3 some say 64...... i have pushed the temperature up to 64 for last 40 mins. I suppose it is easy to push temperature up and extend. Ie can be flexible at any time Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2018 Author Share Posted August 16, 2018 (edited) TEMPERATURE AND TIMING CHART FOR CHICKEN BREAST Texture: Very soft and juicy, served hot Temperature: 140ºF / 60ºC Timing: 1.5 to 4 hours Texture: Tender and juicy, served cold (for cold chicken salad) Temperature: 150F / 66ºC Timing Range: 1 to 4 hours Texture: Juicy, tender and slightly stringy, served hot Temperature: 150F / 66ºC Timing Range: 1 to 4 hours Texture: Traditional, juicy, firm and slightly stringy, served hot Temperature: 160F / 71ºC Timing Range: 1 to 4 hours Edited August 16, 2018 by Justin typos 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2018 Author Share Posted August 16, 2018 (edited) I have boosted to 66 degs c for another 90 mins 3 hour in all I have realised the chicken breast is 220g so it is thicker which takes core temp and time. Learning curve in operation Edited August 22, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2018 Author Share Posted August 16, 2018 Just had for lunch after i chilled in ice bath, still juicy and very tender, firmer texture and less bouncy but better for it. Delicious with a touch of mayonnaise. Next time a I do chicken I am going to put mayonnaise in the bag, it will mix with the chicken juices and make a lively sauce. Got three more to go with lemon and thyme so next couple of weeks will be variations. Sous vide adventures continue. Dinner on one day this week chicken thighs in curry powder sous vide. Thank you everyone for your inspiration It is bring my cooking skills and adventures back online. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 12, 2018 Author Share Posted September 12, 2018 I have done several of these now and I settle on 66 degs c for 1 hour at least. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 My staple chicken breast lunch is on again. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 20, 2018 Author Share Posted December 20, 2018 And again today. Yummy Quote Link to comment Share on other sites More sharing options...
Justin Posted April 30, 2019 Author Share Posted April 30, 2019 The sous vide chicken is back on the menu. Just warming it up to go it 66 degs c for 1 hour, I fill the pot up with hot water from tap to accelerate the heating 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 13, 2019 Author Share Posted November 13, 2019 Chicken breast time again, this time with butter and a half teaspoon of ancho chilli flakes. 66 degs c for 1 hour then ice bath (I use a Tupperware bowl with a chiller block in and cold water, that does the trick. Putting it on now Quote Link to comment Share on other sites More sharing options...
Justin Posted November 13, 2019 Author Share Posted November 13, 2019 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 13, 2019 Author Share Posted November 13, 2019 (edited) The ancho chilli flakes adds a nice smokey chilli taste. Not over powering. A gentle heat. Yummy. Edited November 14, 2019 by Justin 3 Quote Link to comment Share on other sites More sharing options...
hoogl Posted November 13, 2019 Share Posted November 13, 2019 Looks good, I'm waiting till Black Friday to see what deals are on the sous vide sticks. How do you rate your stick? Do the balls make a noticeable different to prevent evaporation/insulation? Quote Link to comment Share on other sites More sharing options...
Justin Posted November 13, 2019 Author Share Posted November 13, 2019 I like the Wankle. Cheaper and it works perfect. The balls certainly help on long cooks. Not necessary for steaks and chicken. There is much you can do. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 30, 2020 Author Share Posted June 30, 2020 Chicken sous vide today to put with pasta and chorizo Quote Link to comment Share on other sites More sharing options...
Justin Posted June 30, 2020 Author Share Posted June 30, 2020 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 30, 2020 Author Share Posted June 30, 2020 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 30, 2020 Author Share Posted June 30, 2020 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 10, 2020 Author Share Posted September 10, 2020 Chicken breast with lime slices and bit of rapeseed oil going in at 66c right now for 1 hour, deli chicken is on the way. Quote Link to comment Share on other sites More sharing options...
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